I’m not too sure about other parts of the country, but chilaquiles is a pretty standard dish in Southern California. Nearly every breakfast place has some variation topped with scrambled eggs on the menu. It’s always been one of my favorites.
Chilaquiles isn’t just for breakfast though. You can easily top it with shredded chicken or shrimp for a hearty lunch or dinner, or just serve it by itself. It’s also, super easy to make. You probably have most of the ingredients on hand already. You can make it a little fancier and make homemade salsa verde or even red ranchero sauce, but canned enchilada sauce works just as well. Chilaquiles
- 6-8 corn tortillas (slightly stale tortillas are perfect for this)
- oil for frying
- 1 medium can of enchilada sauce (green or red)
- 1/2 red onion, diced
- 3 green onions, sliced
- shredded Mexican cheese
- sour cream
- fresh cilantro
- Heat about 1/2-inch of oil over medium-high heat. Slice tortillas into triangle pieces. When oil is heated, drop slices into oil one tortillas at a time (about 8 triangles at a time). Let tortillas crisp up, but be careful not to burn. When done drain on paper towels and continue with rest of tortillas.
- When all the tortillas are done, drain oil from pan and wipe out. Add enchilada sauce to pan and heat. Put crispy tortillas in sauce and flip to make sure they are all coated. Continue to cook for a couple more minutes.
- Remove tortillas from pan to a plate. Pour over a little extra sauce. Top with cheese, onions, sour cream, hot sauce and any other desired toppings, like eggs, shrimp, chicken, etc. Top with cilantro.
- Serve and enjoy!